SOURSOP, Annona muricata

The Soursop is native to the nothern parts of South America. In its tropical conditions it grows vigorously and seedling trees will fruit within 2-3 years. In the subtropics it requires substantial protection from cold winds and will not tolerate frosts. The tree prefers deep well drained semi-dry soil.

The fruit is heart-shaped with a rough green skin and soft fleshy spines. The fresh meaty flesh is juicy and slightly acid producing a rich creamy thirst quenching juice. Superb when fruit is pureed with 1/3 of vanilla icecream. The fruit can also be dried into a sweet fruit leather. Grafted varieties have the least acid flavour and least fibrous consistency. Immature soursops are cooked as vegetables, used in soup or roasted.

The leaves of the soursop are said to have many medicinal qualities see http://www.graviola.org/

Soursop - Grafted

This grafted selection was made from a tree cropping in a frost free region of Kyogle. Prefers a tropical climate but worth trying in marginal climates by the enthusiast fruit grower.

175mm | $34.00 AU | In Production |

Soursop

The fruit is heart-shaped with a rough green skin and soft fleshy spines. The fresh meaty flesh is juicy and slightly acid producing a rich creamy thirst quenching juice. Superb when fruit is pureed with 1/3 of vanilla icecream.

175mm | $14.90 AU | In Production |

Tips on Soursop ^BETA

We welcome your Tips on Soursop. Share Your Tip.

Soursop

Has white flesh wrapped around seeds - similar to custard apple. Put ripe white flesh in blender with lemon, sparkling miniral water, crushed ice for a refreshing summer drink. | J Martinez - Naremburn, NSW 28-Jun-2008

For further information:

http://www.hort.purdue.edu/newcrop/morton/soursop.html

Updated: 13th of March, 2006 at 12:10pm © Disclaimer/Privacy/Copyright